What about the beef? Which part is better? If you prefer fat, you can use ribs, which are a little fat for crabs and family kids. But with pure thin meat, it doesn't taste good. After cooking a lot of veal, Krabs found a piece of beef that tasted best, which was the part next to the beef ridge, which was called cowback, not absolute thinness, not absolute fat, but perfect. Some friends say that when I buy meat, the store doesn't sell this piece alone, and crabs usually buy half a mile of ridges and then go home and cut them down and leave them alone. There must be onions, no onions, no onion-free onions, and one of the regular four eats beef stew, plus an onion. As to what to add, it's a lot of things, both Chinese and Western and mixed. I don't think we're gonna have a headache if we don't hear it from a man who doesn't like to cook. Let's see what happens next. From meat to water, to ingredients and sauce, none of them can move。
